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Prep time
quarter-hour -
Cook time for dinner
40 minutes -
Serves
4
Author Notes
I care for vegan burgers. However when I comprise a gluten-free and vegan burger, first and main, I need it to be wholesome, savory, filling, and it’s also main for them to lend a hand their form if you happen to bite into them. No one needs to bite correct into a soupy mess of a burger. These are all of that and past. —Contented as a Yam
Ingredients
1/2
onion, finely chopped
1
Portobello mushrooms, chopped
1 cup
cooked lentils
1 cup
cooked quinoa
1/2 cup
raw chopped walnuts or ground
1 tablespoon
vegan Worcestershire-
Salt to taste
Instructions
- Open by adding the onions correct into a frying pan and sauté on medium-low except a minute translucent (about 5 minutes). Then add the mushrooms and proceed for one other 2-3 minutes or except comfy.
- Get rid of from warmth and region abet into the meals processor. Add lentil, quinoa, walnuts, vegan Worcestershire sauce, and route of except you want to comprise a tough mash. Sort and add salt as wanted.
- Allow combination to chill within the fridge for quarter-hour and preheat your oven to 350F. Coat a baking sheet with non-stick spray or olive oil.
- As soon as your combination is chilled, you want to be ready to open forming patties. Shape them into 4 inches large by 1 in thick spherical patties. Makes roughly four patties and region them on a baking sheet. Brush the tops with olive oil.
- Bake for a total of 40 minutes in a primitive oven or half-hour in a convection oven and flipping spherical the midway label min.
- Top with vegan lemon dill mayo and aid on a gluten-free bun. Salvage pleasure from!
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